Pan-Roasted Root Vegetables

Servings: 2 people
Cuisine: English
Course: Side Dish
Time: 30 minutes
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Root vegetables roasted with garlic, herbs, and lemon. Pan-Roasted Root Vegetables is a versatile and easy side dish that works perfectly with your roasts. Or as a meal in itself.


  • 5 medium potatoes
  • 4 carrots
  • 6 small onions
  • 1 whole garlic
  • 2 tsp rosemary
  • 2 tbsp olive oil
  • Juice of one lemon
  • Salt to taste


  • To begin, pre-boil the root vegetables of your choice. Season the water with salt and make sure they aren’t overcooked. I have used potatoes, carrots, and small onions. And left the skin of the potatoes on for extra flavor.
  • Drain the vegetables and leave them to dry. Do not run them under cold water.
  • Heat 2 tbsp of olive oil in a pan.
  • Add in coarsely chopped garlic. Saute. Do not colorize.
  • Next, add in the vegetables and toss them so that the oil coats them evenly.
  • Reduce the heat to a minimum and add in rosemary. You can use fresh rosemary instead if available.
  • Tossing the vegetables on low heat until cooked. Longer if you want them to colourize but I prefer this version with my roasts.
  • Check the salt and add more if required.
  • Finally, add in the lemon juice and turn off the heat.
  • Pan-Roasted Root Vegetables are ready to serve. Serve them with your favorite roasts.


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Pan-Roasted Root Vegetables